Baked Sweet Potatoes and Roasted Chickpeas with Yogurt Dressing
Craving comfort food? This healthy dish combines creamy baked sweet potatoes & crispy roasted chickpeas with a refreshing, gut-friendly yoghurt dressing. A perfect nutritious all-year-round meal that's ready in under an hour!
Equipment
- 1 Oven tray with baking paper
- 1 Knife and cutting board
- 1 Tablespoon
- 1 Small bowl to mix the dressing in
Ingredients
- 400 gr Chickpeas this is usually a full tin, you can buy them pre-cooked or cook them fresh!
- 2 Large sweet potatoes
Yoghurt Dip
- 2 tbsp Greek yoghurt any type of greek yoghurt, even vegetable ones, works
- ¼ Cucumber
- 2 tsp salt
- pinch Fresh dill
- pinch Mint optional
- splash Extra virgin olive oil
Instructions
- Pre-heat your oven to 200℃ or 392℉ on static mode. If you only have a fan oven, you can lower the temperature to 180℃/356℉.Thoroughly clean your sweet potatoes, scrubbing the skin with a mushroom brush to make sure that all dirt is removed. Prickle them with a knife or a fork and place them on a baking tray lined with foil. And into the oven they go!Bake for 45 minutes, flip over the potatoes at 20 minutes in.
- When you have about 15 minutes left on your timer. Take the sweet potatoes out of the oven - at this point, you should see caramelisation happening on the skin - add the chickpeas and return the tray to the oven for the final stage of roasting.
Dressing
- While we wait for the sweet potatoes to finish baking and the chickpeas to crisp up, we make the dressing!Finely dice the cucumber. In a small bowl add the yoghurt, fresh dill, salt and oil and the freshly cut cucumber. You can sprinkle a bit of minced mint - beware that if you suffer from acid reflux it might make your symptoms worse! Mix well and that's it. Your dressing is done :)
- Once the chickpeas start browning, your sweet potatoes should also be ready. Prickle with a fork to make sure they are soft and creamy.Assemble your dish as you like - I usually make a dip cut in the centre of the sweet potatoes, fill it with the chickpeas and drizzle the dressing on top. Garnish with a nice and refreshing salad such as lettuce, spinach or pea shoots.Your Roasted Sweet Potatoes and Chickpeas with yoghurt dressing are ready!Enjoy immediately or store in an airtight container in the fridge for up to 2 days.
